My Mother’s Guacamole


Buried in my mother’s cookbook is a small, innocuous recipe for guacamole.  It’s not uncommon, tons of restaurants and families have their own. And everyone has their own rules about guacamole: should it have tomatoes? Should it have onions? What about the lime-to-cilantro ratio?  It can be very hit-or-miss because the bottom line is that guacamole is supposed to distinguish itself from mushy avocado, and it often doesn’t.

This recipe is one I grew up with, so obviously I like it, but I think it has a good balance of all the other elements in guacamole.  It’s proof a good recipe doesn’t need to be inventive or earth-shattering, but its about getting good, simple ingredients right.

So this recipe needs a little attention: you can grate the onions or, as I suggest put them in a food processor to get them very fine. I also mix very based avocado with chopped pieces to add to the texture (which the tomatoes and cilantro also do) but you can make it to suit your preferences.  The big thing is balance between the amounts of each ingredient.

Oh and a little tip, I make mine a few hours before and to keep it from changing colour I mix all the ingredients except salt and lime, then I put it in a bowl, and cover the top with the salt and lime juice as layers. Then cover it tightly with cling-film; this will keep it green.

My Mother’s Guacamole (makes 3 cups)

  • 4 ripe avocados
  • 2 tbsp lime juice
  • 1 clove garlic
  • 1 medium tomato
  • 1/2 a medium white onion (about 1/4 cup)
  • 3-4 drops tobasco
  • about 1/8 cup chopped cilantro (coriander)
  • 1 tsp salt

First, Chop the garlic finely, and dice the tomatoes.  I often put these in a separate bowl or to one side

Next, chop the onion and put in a food processor.

Blend until fine and just getting liquid (don’t over process or you have onion juice)

Peel and de-seed the avocados

Mash three of them with a fork until smooth.

Dice the fourth avocado

Add to the mashed avocado, stir with the fork so the diced pieces get mixed in.

Stir in the remaining ingredients

Serve immediately (see above if you are making in advance)


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